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Homemade Recipe for Sushi: Classic Inside Out Spicy Tuna Roll, 8pc

Though no one knows who and when Spicy Tuna was invented, we can guess the idea may have come from Negi Toro - Hosomaki filled with scraped Tuna Belly and scallions.

When made fresh, Spicy Tuna is fantastic and flavorful. The idea of making it spicy is not so much from masking the smell of old Tuna. Sure one can use the spicy to hide the old fishy smell, but that is not what I think why Spicy Tuna was originally invented.

Just like Negi Toro, part of the Tuna used for Spicy Tuan comes from the tail and the part with lots of tendons - undesirable part for Nigiri and Sashimi. The question was, what can you do with those parts? The solution was to separate the red flesh from the tendon by scraping it with a spoon and make a roll. When scraped, Tuna gets somewhat mushy, so why not add some mayo and hot sauce. Voila. Spicy Tuna was born.


Use Sushi Grade or Sahimi Grade Tuna

Make sure your tuna is labeled as "Sushi Grade" or "Sashimi Grade." It means you can eat it raw. If unsure, ask the person who is selling the fish if it is OK for raw consumption.

Scrape Tuna, never chop with a knife

Tuna tastes good when cut thick or chunky. When you chop it with a knife, it loses a nice tuna flavor and making it mushier. The best way is to use a spoon to scrape.

Use Tuna pieces if available

If available, purchase less expensive Tuna pieces or Tuna Tails rather than Tuna Saku blocks which are more expensive.

Hot Sauce, Mayo and Sesame Oil is the basic formula

Sriracha seems to be the most popular hot sauce for Spicy Tuna, but you can use almost any type of hot sauce you like -Tapatio if you like Mexican Food, even Tabasco. You can substitute Sesame Oil with Olive Oil, which goes well with Tuna (like Carpaccio).

Ingredients (for one roll):

  • 1/4 cup (200g) Sushi Rice

  • 1 Nori Seaweed, half sheet

  • 80 g Sushi Grade Yellofwin Tuna Pieces, Tails or Saku Block

  • 2 -3 pcs Avocado, sliced ½ inch thick

  • 10 g Sesame Seeds

  • 30 g Sriracha

  • 30 g Mayo

  • 5 g Sesame Oil (substitute with Olive Oil)


  • 5 g Masago or Tobiko Fish Egg

  • 5 g Cilantro, Chopped


  • Cutting Board

  • Knife

  • Makisu, Sushi Rolling Mat

  • Spoon

  • Mixing Bowl


  1. Make Sushi Rice (follow this recipe)

  2. Scrape Tuna with a spoon

  3. In a bowl, mix Tuna, Sriracha, Mayo and Sesame Oil

  4. Wipe the cutting board with a wet towel to moisten

  5. Place half sheet nori horizontally, rough side facing up

  6. Wet your hands

  7. Grab sushi rice, tennis ball size, approximately 200g

  8. Place the sushi rice on the top left corner, shaping it like potato

  9. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.

  10. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori

  11. Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice

  12. Clean your hands with the wet towel, dip your fingers in the water

  13. Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right

  14. Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible

  15. Flip the Nori with Sushi Rice so the Nori is facing up

  16. Place Spicy Tuna and Avocado at the center of Nori

  17. Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori

  18. Seal, then roll another 90 degrees forward

  19. Place a plastic wrap on the roll, then Makisu rolling mat

  20. Squeeze the Makisu and remove the plastic

  21. Cut into eight pieces

  22. Plate and serve


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